Buttery Pecan Snowball Cookies
Delicate, buttery, and melt-in-your-mouth soft — these classic Pecan Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are coated in a fluffy layer of powdered sugar that looks just like fresh snow.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2¼ cups |
| Powdered sugar (for dough) | ½ cup |
| Salt | Pinch |
| Butter, softened | 2 sticks (1 cup) |
| Vanilla extract | 2 tsp |
| Finely chopped pecans | 1 cup |
| Powdered sugar (for coating) | 1 cup |
Instructions
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter with ½ cup powdered sugar until light, creamy, and smooth.
Step 3: Make the Dough
Add in the flour, salt, vanilla extract, and chopped pecans. Mix just until everything comes together and forms a soft dough.
Step 4: Shape and Bake
Roll the dough into about 36 small balls (roughly 1 inch each). Arrange them evenly on the prepared baking sheet.
Bake for 12 minutes, or until the bottoms are lightly golden — the tops should remain pale.
Step 5: Cool and Coat
Allow the cookies to cool completely on the pan. Place the remaining 1 cup of powdered sugar in a shallow bowl and gently roll each cooled cookie until it’s fully covered in that snowy sugar coating.
